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Salsa Chicken Rice Casserole Recipe

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This recipe for Salsa Chicken Rice Casserole is from Greer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

Directions:
Directions:
Place rice and water in a saucepan, and bring to a boil. Reduce heat to a low, cover, and simmer for 20 minutes.

Meanwhile, place chicken breast halves into a large saucepan and fill the pan with water. Bring to a boil, and cook for 20 minutes or until done. Remove chicken from water. When cool enough to handle, cut meat into bite size pieces.

Preheat oven to 350º. Lightly grease a 9x13 inch baking dish.

In a medium bowl, combine Monterey jack and cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

Bake in preheated oven for about 40 minutes or until bubbly.

 

 

 

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